All summer I’ve been waiting for a reason to bake a cherry pie with a buttery flaky crust. Not that I ever needed a reason to begin with. As August has begun I realized if I did not bake a cherry pie soon I will have missed out on one of summer’s greatest joys. It’s not too late for you to bake one too! I present to you the Best of Summer Cherry Pie. Enjoy!
Best of Summer Cherry Pie
Pie Filling Ingredients:
5 cups of pitted cherries
2 tsp. of lemon zest
3 Tbl. of lemon juice if using dark sweet cherries, or 1 Tbl. for sour tart red cherries
1 cup of sugar if using dark sweet cherries such as Bing or 1 1/2 cup of sugar if using red tart sour cherries.
1/4 cup of corn starch
3 cups (12 oz) of AP flour
1 stick of cold butter (8 Tbl.) cubed
8 Tbl. (1/2 cup) shortening
2 tsp. white vinegar
1/4 tsp. of salt
2 Tbl. of sugar
*up to 4 tablespoons of cold water if needed
Directions for the filling:
In a small bowl mix sugar and corn starch together with your fingers and set aside.
Place the pitted cherries in a large bowl and add lemon zest and juice. Add sugar/corn starch mixture to the cherries and mix everything with your hands. Set aside.
Directions for pie crust:
Pre-heat oven to 375 degress.
Using a food processor, pulsate butter, shortening, sugar, salt, and flour until the mixture resembles coarse corn meal. If you don’t have a food processor you can use a fork or your fingers. Add vinegar to the mixture and 1 Tbl. of cold water at a time until you get a workable dough. What is a workable dough? When the dough has enough elasticity that you can roll it out on a floured surface without it crumbling on you. You want to be careful only to add 1 Tbl. at a time because you also don’t want to have it too wet. You just want to add enough water to your dough so it is workable.
Instead of rolling the dough out, I use a different method.. the cheater’s method. I grab a handful of dough and pat it into my pie plate (which has been coated with non-stick spray). As you pat the dough down, make sure you do it evenly. You want the crust to be approx. 1/8″ high. Once your pie plate is evenly coated with pie crust dough, roll the remaining dough out on a floured surface to 1/8″ in height and as wide as the pie plate is. Cut the dough in 8-1″ strips.
Carefully pour the cherry filling into the prepared pie plate. To make a lattice pie crust, you can see this post from Elise of Simply Recipes. She breaks it down beautifully with step by step photos.
Crimp the edges of your pie using a fork or your fingers. Brush the lattice with water or milk and sprinkle with 2 tablespoons of sugar. Cover the edges of the pie crust with foil strips and bake for 1 hour. Allow the pie to cool for at least 30 minutes before serving. Enjoy!